Scallops Provençal is a classic and elegant way to prepare the luxurious shellfish. Even better, the buttery sauce can be ...

The Peconic Bay scallop season set to end next month has registered another period of decline but research and hatchery efforts are helping rebuild the East End’s fragile shellfish population.

MONBETSU, Hokkaido--Scallop aquaculture here is just barely keeping its head above water after being plunged into crisis a year ago when China slapped a blanket ban on Japanese seafood imports.

If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them into ½-inch pieces before sautéing and be careful not to overcook them.

Despite its name, it has nothing to do with XO cognac - it's called that because the name evokes a sense of luxury, reflected in the expensive ingredients, especially the dried scallops.

Time to roll your sleeves up and get really cheffy. Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in ...